Pancakes are a family favorite, no matter what the occasion. And with tonnes of pancake recipes out there, it can get hard to find the one that works flawlessly. In fact, every mom has her own cherished pancake recipe; my recent favorite is this soft and fluffy Sour Cream Pancake [Photo by Kate Sears via Woman’s Day], which also plays with a hint of cottage cheese – definitely healthy and tasty enough to feed my toddler who’s always on the go! The cottage cheese adds a nice crumbly texture to the recipe, while the sour cream not only lends a tart flavor, but also keeps the batter come along well, giving it a smooth glossy look. I like to throw in some chopped pecans when I make these – you can use any nuts you like. And instead of serving them with Maple syrup, opt for something more natural like Blueberry Sauce that I’ve outlined below, or go for something innovative like Cranberry Sauce or Homemade Fruit Jam.
Perfect Pancake Tips
In order to ensure perfect pancakes, use a large whisk to mix the ingredients – this allows more air to be whipped into the batter resulting in light and fluffy pancakes. Also, make sure your pan is evenly heated before you make your first pancake (allow the pan to heat on medium flame for at least a minute) – a pray of water on the skillet should result in bubbles, then you know the temperature is correct. Flip the pancakes as soon as bubbles tart appearing on the top-side of the pancake, and cook the other side for just 1 more minute. Overcooking results in hard pancakes rather than fluffy ones.
Follow these tips and you’ll soon be making perfect pancakes, every time, guaranteed!
Fluffy Sour Cream Pancakes
Makes 6 pancakes
1⁄2 cup all-purpose flour
1⁄4 tsp baking powder
1⁄8 tsp baking soda
1 tbsp granulated sugar
a pinch of salt
1⁄4 cup low-fat cottage cheese
1/4 cup low-fat sour cream
1/4 cup whole milk
2 large egg whites
1 tsp canola oil
1 tsp finely chopped nuts (optional)
1 cup frozen blueberries
1 tsp fresh lemon juice
1 tbsp granulated sugar
To prepare the sauce, combine the blueberries, lemon juice and 1 Tbsp of the sugar in a small saucepan and bring to a boil. Reduce heat and let it simmer, stirring occasionally, until slightly thickened and syrupy, about 5 to 6 minutes; set aside to cool.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, remaining 1 tbsp sugar and a pinch of salt.
In a second bowl, whisk together the cottage cheese, sour cream, milk and egg whites. Add the cottage cheese mixture to the flour mixture and mix until fully incorporated. Finally mix it in the chopped nuts, if you like to use them.
Heat the oil in a large nonstick skillet over medium heat. In two batches, drop large spoonfuls (about 1/4 cup each) of the batter into the skillet and cook until bubbles begin to appear in the center. Flip the pancakes and cook 1 minute more; repeat with the remaining batter to make all pancakes.
When ready to serve, top it with a generous portion of the freshly-made blueberry sauce and a small cube of butter. You will enjoy the crumbly, fluffy texture of the pancakes, and so will your kids.
Healthier Pancakes Recipe
If you want to make these more wholesome, substitute the AP flour with whole grain flour. The pancakes will still turn out to be soft enough, and you can feel happy about eating healthy too.